alpha-l-Rhamnosidase from Aspergillus flavus MTCC-9606 isolated from lemon fruit peel

作者：Yadav Vinita; Yadav Sarita; Yadava Sudha; Yadav Kapil D S^*

来源：International Journal of Food Science and Technology, 2011, 46(2): 350-357.

DOI：10.1111/j.1365-2621.2010.02498.x

• Aspergillus flavus
• glycoside hydrolase
• grape wine
• naringin
• prunin
• alpha-l-rhamnosidase

P>An alpha-l-rhamnosidase producing fungal strain has been isolated from decaying lemon fruit. The fungal strain has been identified as Aspergillus flavus. The alpha-l-rhamnosidase has been purified from the culture filtrate of the fungal strain using ultra filtration and cation exchange chromatography on carboxy methyl (CM) cellulose. The molecular mass of the purified enzyme determined by SDS-PAGE analysis was 41 kDa. The K(m) values of the enzyme using p-nitrophenyl-alpha-l-rhamnopyranoside and naringin as the substrates were 1.89 and 1.6 mm respectively. The pH and temperature optima of the enzyme were 11.0 and 50 degrees C respectively. The effects of various chemical species present in grape fruit juice and wine on the activity of the enzyme have been determined.

• 出版日期2011-2